Serves 8
Crust:
1 cup graham cracker crumbs
4 tbsp unsalted butter, melted and cooled slightly
1/4 tsp ground ginger
Filling:
1 cup pumpkin puree
4 tbsp unsalted butter, softened
2 8-oz packages cream cheese, softened
1 tsp pur vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg or ginger
1/4 tsp salt
1/2 cup powdered sugar, sifted
Preheat oven to 400 degrees F.
Lightly butter a 7" springform pan and line the bottom edge with parchment paper; set aside.
For the Crust:
In a medium bowl, combine graham cracker crumbs, ground ginger and melted butter. Mix well. Tip crumb mixture into bottom of the prepared pan and spread evenly across the bottom. Tamp the crumbs down firmly with the bottom of a glass. Bake until golden brown and toasted, about 7 minutes; set aside to let cool completely.
For the Filling:
In the bowl of a stand mixer, beat 1/4 cup softened butter and the cream cheese until smooth. Scrape down the sides of the mixer. Add pumpkin puree and mix to combine. Add vanilla, nutmeg, cinnamon and salt and combine until smooth. Reduce speed to medium low and add powdered sugar 1/4 cup at a time; beat until smooth. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve.
Note: This cheesecake has a lovely texture but it is more savory then sweet. I enjoyed the tang of the cheese.
Crust:
1 cup graham cracker crumbs
4 tbsp unsalted butter, melted and cooled slightly
1/4 tsp ground ginger
Filling:
1 cup pumpkin puree
4 tbsp unsalted butter, softened
2 8-oz packages cream cheese, softened
1 tsp pur vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg or ginger
1/4 tsp salt
1/2 cup powdered sugar, sifted
Preheat oven to 400 degrees F.
Lightly butter a 7" springform pan and line the bottom edge with parchment paper; set aside.
For the Crust:
In a medium bowl, combine graham cracker crumbs, ground ginger and melted butter. Mix well. Tip crumb mixture into bottom of the prepared pan and spread evenly across the bottom. Tamp the crumbs down firmly with the bottom of a glass. Bake until golden brown and toasted, about 7 minutes; set aside to let cool completely.
For the Filling:
In the bowl of a stand mixer, beat 1/4 cup softened butter and the cream cheese until smooth. Scrape down the sides of the mixer. Add pumpkin puree and mix to combine. Add vanilla, nutmeg, cinnamon and salt and combine until smooth. Reduce speed to medium low and add powdered sugar 1/4 cup at a time; beat until smooth. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve.
Note: This cheesecake has a lovely texture but it is more savory then sweet. I enjoyed the tang of the cheese.
Comments
Post a Comment